Salmon Skewers over Roasted Vegetables

Salmon Skewers over Roasted Vegetables
Servings: 4 Prep 20 mins Roast 425°F 40 mins Broil 5 mins


  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked or traditional paprika, plus more for sprinkling
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons plus 2 tsp olive oil
  • 1 1/2 pounds red-skinned potatoes, cut into 1 1/2-inch pieces
  • 1/2 red onion
  • 1 pound asparagus, tough ends discarded, or green beans
  • 1 pound skinless salmon fillet, cut into 11/2-inch cubes
  • 16 cherry tomatoes

Make It

1. Heat oven to 425 degrees F.

2. In a small bowl, whisk together vinegar, mustard, paprika, 1/4 tsp of the salt and 1/8 tsp of the pepper. While whisking, add oil in a stream.

3. Toss potatoes with 2 tbsp of the dressing and spread onto a rimmed baking sheet. Sprinkle paprika on cut side of onion and add to pan, cut side up. Roast at 425 degrees for 20 minutes.

4. Stir potatoes and push to one side of the pan. Remove onion to a cutting board. Toss asparagus with 1 tbsp of the remaining dressing and add to pan. Continue to roast at 425 degrees for 20 minutes.

5. Meanwhile, toss salmon with remaining 2 tbsp dressing. Cut onion into 4 wedges, then cut wedges in half. Thread eight 6- to 8-inch skewers with salmon, onion and cherry tomatoes. Season with 1/4 tsp salt and 1/8 tsp pepper.

6. Remove potatoes and asparagus from oven. Season with remaining 1/4 tsp salt and 1/4 tsp pepper. Turn oven temperature up to broil.

7. Broil skewers, 4 inches from heat, for 5 minutes, turning once. Serve skewers over roasted vegetables.


  • When serving expensive fish or meat, stretch your dollar by making kabobs.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 433, Fat, total (g): 18, chol. (mg): 72, sat. fat (g): 3, carb. (g): 38, fiber (g): 7, pro. (g): 32, sodium (mg): 538, Percent Daily Values are based on a 2,000 calorie diet.